1/4 Head of Red Cabbage
1/4 Head of Green Cabbage
4-6 Baby Carrots
1T Dill Pickle Juice
4 Cloves Garlic
Lawry's Salt (to taste)
Slice Cabbage into small lengths and place into a colander (strainer) and wash. Shake until most of the water is off and salt liberally to taste. Let the cabbage sit for 2-3 hours to absorb.
While the cabbage sits, roughly cut the garlic into small chunks. Set a burner to medium high heat and toast garlic for 30-60 seconds.
Combine yogurt, mayonnaise, dill pickle juice and roasted garlic in a large sealable container big enough to fit the cabbage and carrots. refrigerate until cabbage is ready.
Move the cabbage to the sealable container. Slice carrots as thin as possible and add to the cabbage. seal and shake well to combined. enjoy!